Correlation analysis between microbial communities and physicochemical indicators during low-salt solid-state fermentation of soy sauce in Deyang

In this study, the physiochemical indicators of fermented grains during low-salt solid-state fermentation of Deyang soy sauce were analyzed, the microbial community composition and succession laws during the fermentation process were analyzed by high-throughput sequencing technology, and the physioc...

Descrición completa

Detalles Bibliográficos

Autor Principal:	FANG Yang, WEI Chunhui, HUANG Zhiguo, YI Bin, YU Xuechun, JIANG Zhongmi, JIANG Zhonglu, LEI Yong, AO Zonghua
Formato:	Artigo
Idioma:	Inglês
Publicado:	Editorial Department of China Brewing 2025-04-01
Series:	Zhongguo niangzao
Assuntos:	low-salt solid-state fermented soy sauce|fermented grains of soy sauce|microbial community|physicochemical indicator|correlation
Acceso en liña:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-56.pdf
Tags:	Engadir etiqueta Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!